Jazz up your classic banana bread with a buttery, spiced streusel and a generous dash of cozy cardamom spice. You’ll love curling up with a cup of tea and a thick slice of this cardamom streusel banana bread.
On the hunt for a unique banana bread? We gotcha covered. Jazz up your classic banana bread with a buttery, spiced streusel and a generous dash of cozy cardamom spice. You’ll love curling up with a cup of tea and a thick slice of this cardamom streusel banana bread.
Cardamom Streusel Banana Bread
Most good mornings start with banana bread…am I right? Or am I right? And the only thing cozier than a big ol’ slice of homemade banana bread, is banana bread loaded up with cardamom spice and a buttery streusel topping. You must add this unique banana bread recipe to your line up of rotten banana recipes.
What do you need to make cardamom streusel banana bread?
The beauty of banana bread is that it’s relatively no fuss. You’ll need a few extra ingredients than your classic banana bread recipe, but your shopping list is pretty straight forward. Here’s what you’ll need:
What is cardamom?
If you’ve never baked with cardamom before you’re in for a real treat. If you’ve had chai before, you’ll be familiar with the complex, strong spice. A little goes a long way, so don’t be scared off by the price tag!
Tips for the best cardamom banana bread
This one of the easiest recipes to follow, so it doesn’t require much explanation. You mix together all the wet ingredients and the sugar. Then you add the dry. And that’s pretty much it! These 3 tips will ensure perfectly moist banana bread every time.
Use BROWN bananas: No yellow bananas allowed. Those are fo smoothies and pb banana toast. Brown, rotten bananas are for baking. If you’re trying to accelerate the process, put them in a dark place or inside a paper bag for a day or two!
Don’t over mix: Overmixing will cause more gluten to build up in your batter which can lead to a tough, dry bread. Stop mixing when everything is juuuuust combined!
Under bake: An over baked baked good is a sad one. You want the top to be golden brown and crispy, but slightly underdone in the middle. It will continue cooking as it cools down.
Preheat the oven to 350ºF. Line a loaf pan with parchment paper.
In a large bowl, combine the mashed bananas with the melted butter, stirring to combine. Mix in the sugar, the eggs, greek yogurt, and vanilla.
Fold in flour, baking soda, salt, and spices mixing until well combined. Pour batter into prepared loaf pan.
In a separate bowl, mix together the cashews, sugar, flour, melted butter, and the spices
Use your hands to work the streusel together, then sprinkle the streusel evenly over the loaf, covering it entirely with streusel.
Bake the loaf for 45 minutes or until a knife comes out clean when inserted into the center of the loaf. If your streusel begins to get golden before the first 30 minutes of cooking, gently cover the top of the loaf with tin foil. This will prevent excess browning.
Leave a comment and rate this recipe!
Agree with another reviewer that this bread is very cake like. Pretty tasty but not my favorite (i’m obsessed with her Tahini Banana Bread). I didn’t have an issue with the salt like another reviewer did.
Hi Sarah! What would you suggest to substitute for the almonds if you have a nut-allergy?
You could swap them out for oats!
Yum!!! My new favorite banana bread. The cardamom adds so much and the texture is amazing! I will definitely be making this again and again!
So, i loved the recipe.. with the following caveats.. the salt is terrible! Do not under any circumstances use 3/4tsp of salt. I gave the recipe the benefit of the doubt (because i ranted against the salt in the cardamom pistachio crumble cake recipe as well -1 whole tsp in that case! I felt terrible about my feedback there. So i tried the salt in this recipe as is) In the loaf, all i can taste is the salt! Not the delicious cardamom.
I used 2 shrivelled up, black as night bananas because that’s all i had and roasted hazelnuts in the crumble instead of cashews. I baked this in a 8.5″x4.5″ loaf pan and it yielded a beautifully moist loaf. Unfortunately it’s near inedible because of the salt! The only relief from the salt is the streusel.. which is sweet and cardamomy giving us hints of what could have been. If doing this again, i wouldn’t put more than a quarter TSP of salt.
And yes, Thank you for these ideas. Your blog is beautiful. I really appreciate it.
What size pan did you use in this recipe?